Pulled Pork Sandwich
Sandwich with pulled pork, coleslaw and barbecue sauce.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Pulled pork has roots in traditional Southern barbecue techniques, particularly those influenced by African American culinary traditions. Slow-cooking tougher cuts of pork over wood smoke was a way to tenderize and flavor the meat. The sandwich variation is a more modern adaptation, evolving alongside the rise of casual dining and barbecue culture.
Pulled pork sandwiches are deeply ingrained in American barbecue culture, especially in the Southern states. They're a staple at picnics, cookouts, sporting events, and barbecue restaurants.
Barbecue Competitions
Pulled pork is a common entry in barbecue competitions across the US, with pitmasters vying for the title of best pulled pork. These competitions showcase regional variations and innovative techniques.
Southern Hospitality
Sharing a pulled pork sandwich is often seen as an act of Southern hospitality, a way to welcome guests and share a taste of local culture.
Regional Variations
Different regions of the South have their own distinct styles of barbecue sauce and coleslaw, influencing the overall flavor profile of the sandwich. For example, North Carolina is known for its vinegar-based sauce, while South Carolina is known for its mustard-based sauce.
The Pulled Pork Sandwich is a symphony of smoky, savory, and tangy flavors. The richness of the pork is balanced by the acidity of the barbecue sauce and the refreshing crunch of coleslaw.
The primary flavor comes from the slow-cooked pork shoulder, which develops a deep smoky flavor from the wood used in the smoking process (hickory, oak, or pecan are common choices). The barbecue sauce adds sweetness, tanginess, and often a spicy kick, with regional variations ranging from vinegar-based to tomato-based. The coleslaw provides a cool, creamy, and slightly sweet counterpoint, with ingredients like cabbage, carrots, mayonnaise, vinegar, and sugar contributing to its unique profile.
Low and Slow Cooking
The key to tender pulled pork is slow-cooking it at a low temperature (around 225-250°F) for an extended period (8-12 hours). This allows the collagen in the meat to break down, resulting in a juicy and easily shreddable product.
Wood Choice
The type of wood used for smoking significantly impacts the flavor of the pork. Hickory provides a strong, smoky flavor, while oak offers a milder, more balanced smoke. Fruit woods like apple or cherry can add a subtle sweetness.
Barbecue Sauce Application
Apply barbecue sauce towards the end of the cooking process to prevent it from burning or becoming too sticky. You can also serve additional sauce on the side for dipping.
Coleslaw Consistency
The coleslaw should have a balance of creamy and crunchy textures. Avoid over-dressing it, as this can make the sandwich soggy.
Bun Choice
A sturdy bun that can hold the pulled pork, sauce, and coleslaw without falling apart is essential. Brioche or potato rolls are popular choices.
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